Blueberry Cream Pie
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThis Blueberry Cream Pie will quickly become a favorite in your arsenal of summer dessert recipes. Graham cracker crust, creamy custard, and sweet blueberries make a winning combination!
Blueberry Cream Pie:
Today on Inspired by Charm, we’re talking about pie! This delicious Blueberry Cream Pie!
Delicious, fruity-meets-creamy pie with a surprise in the crust. And that my friends is, without question, good.
As you may know, this year I’m making as many pies as I possibly can in order to perfect my pie making skills. With blissfully warm temperatures this week, I decided to try a cool cream pie loaded with fresh berries.
I also wanted to whip up my own graham cracker crust.
As tempted as I was to buy a pre-made crust, there is something about serving up a special homemade pie in a tinfoil pan that didn’t seem right. Plus, if I can tackle a traditional pie crust, this shouldn’t be that much harder.
How to Make Blueberry Cream Pie:
Begin by making the custard as it will require some time to cool. In a small saucepan, cook milk, egg yolks, sugar, and cornstarch over medium heat, whisking constantly until mixture thickens and boils. Stir in vanilla and butter. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
Transfer custard to a bowl, press plastic wrap onto the surface (to prevent a skin from forming on the custard) and refrigerate for about two hours.
For the crust, begin by preheating your oven to 375 degrees F. Then, mix together the graham cracker crumbs, coconut, sugar, and melted butter until combined. Press mixture evenly into an 8 or 9 inch pie plate. Bake for seven minutes. Allow the crust to cool.
In a medium saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to a boil over high heat. Cook two minutes to thicken while stirring. Stir in lemon juice and butter. Remove from heat and let cool. Gently stir in remaining three cups of blueberries.
Finally, spread the chilled custard into the bottom of the chilled coconut graham cracker crust. Top with the berry mixture and refrigerate until set. About three hours.
Slice, serve, and savor!
Since I seem to have issues with making an extremely traditional pie, I decided to mix things up a bit and add some coconut to my graham cracker crust.
Why not, right? The more flavors we can bring to this pie party, the better.
Want more pie recipes? These are some of my favorites:
- Strawberry Rhubarb Crumble Pie
- Apple-Cranberry Slab Pie
- Mini Skillet Blueberry Pies
- Cinnamon Roll Apple Pie
- Mixed Berry Pot Pies
Talk about magic. This is the type of dessert that summers are made for! Creamy custard, tart berries, and a little crunch in the crust. It’s heaven in a pie pan.
It’s also a perfect recipe for helping to settle the unsettledness. At least for today.
Blueberry Cream Pie
Ingredients
Coconut Graham Cracker Crust:
- 1 1/2 cups finely ground graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 1/3 cup white sugar
- 6 tablespoons butter melted
Custard Filling:
- 1 1/4 cups whole milk
- 2 large egg yolks beaten
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Blueberry Topping:
- 4 cups fresh blueberries (You can use frozen. Just thaw and drain off any juice.)
- 1 cup water
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Instructions
- Begin by making the custard as it will require some time to cool. In a small saucepan, cook milk, egg yolks, sugar, and cornstarch over medium heat, whisking constantly until mixture thickens and boils. Stir in vanilla and butter. Transfer custard to a bowl, press plastic wrap onto the surface (to prevent a skin from forming on the custard) and refrigerate for about two hours.
- For the crust, begin by preheating your oven to 375 degrees F. Then, mix together the graham cracker crumbs, coconut, sugar, and melted butter until combined. Press mixture evenly into an 8 or 9 inch pie plate. Bake for 7 minutes. Allow the crust to cool.
- In a medium saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to a boil over high heat. Cook two minutes to thicken while stirring. Stir in lemon juice and butter. Remove from heat and let cool. Gently stir in remaining three cups of blueberries.
- Finally, spread the chilled custard into the bottom of the chilled coconut graham cracker crust. Top with the berry mixture and refrigerate until set. About three hours.
- Slice, serve, and savor!
Nutrition
Recipe Adapted from Country Living.
The perfect summer dessert. Classic and fabulous!
Thank you for featuring a pie without Cool Whip or Whipped cream! More please!
All that I can say is WOW!! I made this for Christmas and it was phenomenal!!
Coconut in the crust?? Oh. My. Goodness. lol. I can’t make this pie fast enough!!! I saw this post before falling asleep last night and I woke up with this amazing sounding pie on my mind. Cannot wait to try. Great idea. Thank you!
Can not wait to try this! I’m sure it will be a favorite as are all your recipes that my family love!
I love sour cream blueberry pie. I am making this for my birthday! Thanks.
After berry picking yesterday I came across your recipe and made it today. Perfect results – amazingly delicious! This is a keeper! Love the coconut added to the crust, and the custard is a great touch. Thank you for posting!
This pie sounds Heavenly! I’ll make it this week when I get fresh blueberries from our local Grower’s Market -can’t wait 🙂
Yum! Fresh berries are the best!
xo Michael
I have this pie in my fridge right now, it’s taking major control not to dive in with a spoon before dinner time. Lovely recipe, no mishaps, plenty of crust and topping, thank you for sharing.
Wow, certainly plenty of fruit on there! Going to have a go with this at the weekend, if I have time. Plenty of blueberries in the freezer waiting for smoothies.
Wishing you nothing but the best! I really enjoy your posts. I can relate because I call those days “being in a funk” lol..Sometimes they happen to me for a week at a time, then I snap out of it!
the pie looks amazing & I love that it’s completely from scratch!! YUM!
This pie looks absolutely delicious! I love coconut–can’t believe I never thought to put it in crust before! Pinning for later 🙂
Hang in there Michael, things will get better! I cannot wait to make this pie!
Michael, sorry about your troubles. Looks like this pie might have been a small answer. Looks great. I would have to change to cherry tho as I am not a big fan of blueberries. Take care. This might just be a slight bump in your journey.
That sounds delicious! Hope things become more settled for you soon!
Michael – Good luck with dealing with whatever is unsettling. And the pie looks wonderful!
Michael I am right there with you and I think “unsettled” is a good word. I’ve been so busy for the last 2 months and I think making a pie sounds like a PERFECT idea. This looks amazing – I am loving the coconut in the crust! Pinned!
Without sounding too much like a Mom – keep your chin up. Somehow we muster through the good, the bad, AND the unsettling “what the heck” am I doing kinds of days.
Pie helps. xoxo
This sounds fabulous! I think this will be great for Fathers Day.
Oh my goodness! This pie looks and sounds so great. Thanks for sharing! The coconut with the
graham crackers for the crust sound wonderful and especially paired with those luscious blueberries. You are not alone as to feeling upside down and sideways. Same thing happening here. Keep smiling and doing your fantastic creations that you so generously share with all of us. Staying busy and creative works wonders.
Aw Michael, you’re such a sweetheart I love following you on Pinterest and all the happiness you bring 🙂 Hopefully this feeling is just a tiny bump for you. Keep on making these yummy pies. Your apple was the best one I’ve ever made according to my hubs 😀
Paula xoxo